Attention, carnivores: You are specifically invited to the New Orleans Veggie Fest on Sunday.

Although lots of vegetarians and vegans will be there, the event is not just for them, said festival spokeswoman Dr. Leslie Brown, a north shore pediatrician and practicing vegan.

"That would be like preaching to the choir. We're hoping people will come and hear about all the health benefits and the benefits to animals and the environment" of a meatless lifestyle, she said. "Or at least consider eating fewer animal products."

The festival's efforts don't "mean you have to give up meat and become really extreme, but here are some things you can do to add healthy things to your diet, " echoed Jessica Blanchard, a cooking instructor who will do a demonstration at the event. Blanchard also owns a local yoga studio and specializes in Ayurveda, the sister science to yoga that involves diet, nutrition and herbal therapies. Blanchard studied Ayurveda in India for years.

"Here, people don't know how to cook vegetarian; the diet is heavy on seafood, fats and meats. They feel like they can't eat healthy and change their diets, because they don't know how, " Blanchard said. "I like giving them the tools for that."

Jeff Dorson, director of the local Humane Society of Louisiana, said an initial Veggie Fest was held 15 years ago and went well. Its success convinced him and his partner to open Jack Sprat's Vegetarian Grill on South Carrollton Avenue. The restaurant closed in 1998 after a four-year run.

A year ago, Dorson organized the New Orleans Vegetarian Society.

"There was not much interest until about six months ago, " Dorson said. "Now it's growing. There is some more interest in dietary lifestyles and planetary changes. There seems to be enough interest to hold the Veggie Fest, so we're going forward."

The theme, he said, will be how to increase the consumption of plant-based foods. In addition to health benefits, the issue addresses global warming and deforestation, he said.

Brown said diet changes also benefit animals that are treated inhumanely in the production of meat, dairy and eggs. She became a vegan about a year ago after reading "Skinny Bitch."

"I thought it was a diet book, " Brown said. "It's clever. It backs a big punch about animals raised in factory farms. I've considered myself an animal lover for more than 40 years, and you can't eat meat and continue to call yourself an animal lover."

Brown, a Metairie native who ate meat all her life, said it took her four or five months to transition away from dairy, eggs and seafood. The hardest thing to give up was ice cream, she said, but she's looking forward to tasting the coconut milk ice cream that may be sampled at Veggie Fest.

Meat and cheese substitutes can ease the transition, Brown said.

"There are great chicken nuggets that are meat substitutes that I sneak onto my son's plate all the time, and he doesn't have a clue, " Brown said. Her son is 5 and "eats whatever I put in front of him." Her 12-year-old daughter "has pledged to eat less meat. She's not a vegetarian yet."

Economically, the basics of vegetarian and vegan diets are "all cheap stuff, " Brown said. "A really good diet for any American is 80 percent whole grains, fruit, vegetables and legumes. A bag of rice, a can of beans and some produce, especially bought locally, is cheap. I think it's more economical than a diet heavy in meat."

The event will feature vegetarian dishes from the festival site, Cafe Bamboo, and foods from vegan and vegetarian vendors.

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This satisfying dish is light, packed with nutrients and great to serve in warm weather, Blanchard said.

Carrot and Beet Salad With Coconut Lime Dressing

½ cup cashews

4 cups grated carrots (about 4 large carrots)

3 cups grated beets (about 3 beets)

¼ cup raisins

1 can (14 ounces) coconut milk

Juice of one lime (about ¼ cup)

Pinch of salt

½ cup chopped cilantro plus ¼ cup for garnish

¼ cup dry roasted coconut flakes (optional)

Dry-roast the cashews in a pan, then chop coarsely. In a large bowl, mix together carrots, beets and raisins. Add the coconut milk, lime and salt. Toss together to mix. Add ½ cup cilantro and cashews. Let stand for 10 minutes so the carrots and beets make lots of their own juices.

Brown likes these chocolate chip cookies, from a recipe in "The Joy of Vegan Baking" by Colleen Patrick-Goudreau.

Chocolate chip cookies

Makes 1 dozen large cookies

4 ½ teaspoons egg replacer (equivalent of 3 eggs)

6 tablespoons water

1 cup non-hydrogenated, nondairy butter, softened

¾ cup granulated sugar

¾ cup firmly packed light or dark brown sugar

2 teaspoons vanilla extract

2 ¼ cups unbleached all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 to 2 cups nondairy semisweet chocolate chips

1 cup chopped nuts (optional)

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper or use a nonstick cookie/baking sheet.

In a food processor or blender, whip the egg replacer and water together until thick and creamy.

In a large mixing bowl, beat together until creamy the butter, granulated sugar, brown sugar and vanilla. Add the egg replacer mixture to this wet mixture, and thoroughly combine.

In a separate bowl, combine the flour, baking soda and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combined, stir in with a spatula the chips and nuts, if using.

The next two recipes are from "The Sublime Restaurant Cookbook" by Nanci Alexander. The tomato sauce makes enough to freeze.

Fusilli Bolognese

Makes 4 to 6 servings

4 cups fusilli pasta

6 tablespoons extra-virgin olive oil

2 tablespoons chopped garlic

¼ cup plus 2 tablespoons thinly sliced fresh basil

1 quart tomato sauce (see below)

2 cups soy crumbles

1 pound ice

1 gallon water

1 cup fresh or frozen green peas

Cook the pasta in boiling water until al dente. Drain.

Heat oil in a heavy-bottomed saucepan on high heat. Add the garlic. Cook and stir 30 to 60 seconds, until it just starts to brown. Add ¼ cup basil; cook and stir for 1 minute. Add tomato sauce and soy crumbles. Simmer for 30 minutes.

While the sauce is simmering, mix the ice and water in a large bowl. Cook the peas in boiling water with a pinch of salt for 1 to 3 minutes. Drain the peas and immediately submerge them in the ice water. Allow the peas to cool completely.

When ready to serve, drain the peas and add them to the sauce. Toss the pasta with the hot sauce and sprinkle with 2 tablespoons fresh basil. Serve immediately.

Basic Tomato Sauce

Makes 1 gallon

1 ½ cups extra-virgin olive oil

1 cup finely diced onion

½ cup chopped garlic

2 tablespoons dried basil

2 tablespoons dried oregano

2 tablespoons dried parsley

1 (4-ounce) can tomato paste

1 cup red wine

1 can (64-ounce) plum tomatoes, undrained

Salt and freshly ground black pepper

1 cup chopped fresh basil

Place ½ cup of the oil and all of the onions in a large pot. Cook and stir over medium heat for 5 to 7 minutes, until the onions are soft. Add the garlic. Cook and stir 2 to 3 minutes. Add the dried basil, oregano and parsley. Stir for 2 minutes, until the herbs are lightly toasted. Add tomato paste, stirring for 2 to 3 minutes, until the mixture turns a rusty color.

Stir in the wine and cook for 10 minutes, or until the liquid is almost gone. Add tomatoes and simmer for 30 to 35 minutes, stirring occasionally. Season with salt and pepper to taste.

Remove from heat and stir in fresh basil leaves and the remaining cup of oil. Crush the tomatoes with a potato masher until they are chunky.

Stored in a covered container in the refrigerator, the tomato sauce will keep for up to four days.